Enjoy this vegetable-packed salad tossed in peppercorn ranch dressing. Cauliflower, broccoli, tomatoes, celery, olives and Colby cheese come together in this refreshing salad dinner – made ready in 20 minutes!
cups bite-size pieces cauliflower (1 pound)
cups bite-size pieces broccoli (5 ounces)
cup cherry tomatoes, cut in half
cup diced Colby cheese (4 ounces)
cup sliced celery (1 medium stalk)
cup pimiento-stuffed salad olives
cup reduced-fat peppercorn ranch dressing
Mix all ingredients except dressing in large bowl.
Add dressing; toss until vegetables are evenly coated with dressing.
Salad olives are a great buy all the way around. Not only do they cost less than whole olives, but they eliminate the need for chopping or slicing. Reduced-fat buttermilk dressing, instead of peppercorn ranch, is also delicious on this vegetable-packed salad.
Add 1 can (6 ounces) tuna in water, drained, with all ingredients in step 1. Continue as directed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.